全日制餐厅副经理（西餐厅副经理）

Oversee the Implementation ofstandards as detailed in the departmental standards and procedures manual 监督部门工作标准和程序手册中列出的各项规范的贯彻执行。Adhere to opening and closingprocedures 遵守开始营业和结束营业的程序。Adhere to bill payingprocedures 遵守规定的结账程序。Conduct effective shiftbriefings ensuring all staff are aware of VIPs, special occasions, dailyspecials; emphasis on upselling certain products; etc 有效的进行交接班说明会，确保所有员工了解重要客人，特殊活动，每日特价，重点是推销某些产品等。 Personally meet and farewell aminimum of 80% of your customers 亲自迎送80%以上的客人。 Encourage and motivate staff toprovide optimum service during all shifts 激励在岗员工为客人提供卓越的服务。· Share recommendations and guestcomments to Chef and Director Food & Beverage to reflect current customerprofile与厨师和餐饮总监交流意见和客人的建议从而反应当前客人的情况。· Develop and implementPromotions Calendar for F&B products in restaurant 在餐厅制定和执行餐饮产品促销活动日历。· Manage special event concepts 特别活动的概念管理工作。· Anticipate market changes andreview operations when necessary 善于预测市场的变化情况，并在必要时审评运营工作。· Conduct competitor analysis对竞争对手进行分析。· Create positive publicityopportunities 创造良好的公众宣传机会。· Manage customer database andutilize effectively 管理顾客数据库并有效的加以使用。· Up-sell property facilities推销酒店的设施。· Actively pursue cost savingmeasures积极的实行节约成本的方法。· Recycle wherever possible 尽可能再利用能源。· Liaise with Sales Managerduring tender process to obtain new accounts; Food and Beverage specific 在竞标过程中与销售经理密切合作争取新的客户；特别是餐饮部门的客户。· Manage wage and beverage cost 管理工资和饮料成本。· Forecasting 进行预测工作。· Stock control有效的控制存货。· Analyze food and beveragestatistics through point of sale system 通过销售点销售系统分析餐饮统计数据。· Works with Superior on manpowerplanning and management needs 和上级领导一起进行人力规划和管理需求。· Works with Superior in thepreparation and management of the Department’s budget 和上级领导一起编制和管理部门预算。